Lamb mince makes a great change. Add some oregano and you know you are onto a winner.
Prep time 15 min
Skill level Easy
Cook time 25 min
Serves 4
Nutritional information per serving
Carbohydrates 13.7 g
Energy 536.7 kcal
Fats 39 g
Fiber 3.7 g
Protein 29.4 g
Saturated Fats 17.1 g
Sodium 939.3 mg
Sugars 8 g


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  1. Step 1
    Preheat oven to 250°C/ 230°C fan forced. In a large bowl combine mince, egg, oregano, cumin and MAGGI Apricot Chicken Recipe Base; mix well to combine. Using wet hands, roll 2 tablespoons at a time into balls.
  2. Step 2
    Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Cook meatballs, in batches, turning frequently, for 5 minutes or until browned. Place in a 2.5L ovenproof dish and set aside.
  3. Step 3
    Heat remaining oil in a medium saucepan over medium heat. Add garlic, harissa and tomato puree, season to taste and stir to combine. Bring to the boil and cook for 5 minutes or until slightly reduced.
  4. Step 4
    Pour sauce over meatballs and top with the mozzarella. Bake for 15 minutes or until golden. Serve with a leafy green salad.

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